Bell pepper chutney

Adapted from a women's magazine recipe from the nineteen-seventies. The chatty style is inimitable (and untranslatable) but gets on one's nerves very quickly.


  • 1 kg bell peppers
  • 4 large or 6 medium onions
  • 1/2 tsp ground cloves
  • a pinch ground mace
  • 1 tsp mustard seed
  • 1 tsp salt
  • 300 g sugar
  • 250 ml vinegar

Different colours of bell peppers look nice in this chutney, but there's nothing against using only one kind. I usually make it when I have a bargain bag from the market.

This amount fills about 3 normal-sized jam jars (here's how to clean them).


Cut the peppers in half, remove the seeds, wash the halves and cut them into small strips. Peel the onions, halve them and slice thinly.

Put all ingredients in a large thick-bottomed pan, bring to the boil, reduce the heat and simmer, stirring occasionally, until there's very little liquid left, about 1 hour.

Divide the mixture between the cleaned jars while it's still very hot. Close the jars tightly and let them cool upside-down. Keep chutney for at least 3 weeks before eating and keep opened jars in the fridge.